Mix & Knead10-15 minutes kneading

1. Scald the whole milk, then let it cool to lukewarm before mixing the dough.
2. In a large bowl, whisk together the lukewarm milk, active starter, sugar, melted and cooled butter, and 4 room-temperature eggs.
3. Add the salt and about half of the flour. Mix until smooth.
4. Gradually add the remaining flour, starting with 850 g total and using up to 900 g only as needed. Mix until a soft, slightly sticky dough forms.
5. Turn the dough onto a work surface and knead vigorously for 10 to 15 minutes, until smooth and elastic.

First Rise6-8 hours or overnight

1. Place the dough in a greased bowl and cover it.
2. Let it rise in a warm spot for 6 to 8 hours, or overnight, until it has doubled in size.

Shape & Final Proof3-4 hours

1. Grease two 9-inch round cake pans.
2. Gently deflate the risen dough and divide it into 2 equal pieces.
3. Shape each piece into a smooth boule and place one in each prepared pan.
4. Cover and let the loaves rise for 3 to 4 hours, until puffy and risen to the tops of the pans.

Egg Wash, Bake & Cool30-40 minutes

1. Near the end of the final proof, preheat the oven to 350°F / 175°C.
2. Beat the remaining egg with 1 tsp water.
3. Brush the risen loaves generously with the egg wash.
4. Bake for 30 to 40 minutes, until the crust is dark, glossy golden brown and the loaves sound hollow when tapped.
5. Cool in the pans for 10 minutes, then transfer the loaves to a wire rack to cool completely.

Helpful Notes